If you're vegan or baking for a vegan, it can be tough to replicate baked products without using animal products. Have no fear! Here are some easy vegan egg substitutions that help bind the ingredients together:
#1 Banana
Mashed or pureed banana can act not only as a binder in your baked goods, but also a sweetener. Just know that it can leave a banana taste behind!
For every 1 egg, use 1/4 cup of mashed banana
#2 Chia Seeds
Chia seeds can swell to 10-12 times their normal size when left to sit in water. They also get softer and mushier. This quality allows them to work well as a binder without the little seeds getting stuck in anyone's teeth. Simply soak the chia seeds in 3 times the amount of water. They'll add omega-3s and fiber to the product.
For every 1 egg, replace with 1 Tbsp chia seeds soaked in 3 Tbsp water
#3 Flax Seeds
Don't have chia seeds on hand? Use ground flaxseeds in exactly the same way. These little seeds also add omega-3s and fiber. They may loan a nuttier taste to the baked good as well.
For every 1 egg, soak 1 Tbsp ground flaxseed in 3 Tbsp of water
#4 Avocado
Similar to the banana, mashed avocado will help bind the ingredients while adding healthy monounsaturated fats. It also adds some calories. However, you only need 1/4 cup of avocado for every egg the recipe calls for.
For every 1 egg, replace with 1/4 cup mashed avocado
#5 White Vinegar & Baking Soda
For quick breads and cakes, if you don't have the other substitutions on hand, you can use white vinegar and baking soda. Like our old school experiment involving a homemade volcano, this combination produces a fizzy carbon dioxide reaction that allows baked goods to rise while remaining light and fluffy. Use a ratio of 3:1 for vinegar to baking soda. Feel free to use apple cider vinegar if that's what you have in the pantry.
For every 1 egg, replace with 1 tsp baking soda and 1 Tbsp vinegar